Masteka II

BUFFET MENU

*Minimum 15 guests

 CANAPÉS ON ARRIVAL

Ceviche of Snapper with Pink Grapefruit and Crispy Prosciutto

Kingfish Tataki with Crispy Garlic in Witlof

Grilled Zucchini with Baked Parmesan Ricotta, Sundried Tomato and Rocket

Pea, Ricotta and Lemon Crostini and Baby Mint

Parmesan Shortbread with Gorgonzola Cream and Candied Walnut

Kangaroo Tartare on Rye Croute with Quail Egg and Pink Salt

Carpaccio of Beef with Mascarpone, Truffle and Parmesan on Croute

Salt and Sugar Cured Duck with Plum Relish on a Poppy Seed Tuille

Drunken Chicken Salad with Enoki and Cucumber in Wonton Cup

MAINS

 King Prawn, Watercress and Shaved Fennel and Radish Salad, Chardonnay Vinaigrette (GF)

Herb Crusted Salmon Fillet on a Green Bean, Lemon and Olives with Cured Cucumber (GF)

Baked Ocean Trout Tarator with Coriander and Mint, Walnut and Sumac Crust (GF)

Roast Lamb Rumps on Minted Baby Potatoes, Peas and Crème Friache

Grilled Cajun Chicken on Corn, Chia Seed, Coriander and Lime Salad

Roast Fillet of Beef with Roast Pumpkin, Cherry Tomatoes, Sicilian Olives and Pesto Oil (GF)

Persian Quail Breast with Radicchio, Mache, Fig, Walnut and Goats’ Curd (GF)

Roast Fillet of Beef, Horseradish, Baby Spinach, Field Mushrooms, Balsamic Glaze (GF)

SIDES

Sugar Snap, Snow Pea, Pea Shoot, Orange and Hazelnut Dressing (GF)

Rocket, Fig and Candied Walnut Salad with Mustard Dressing (GF)

Shredded White Cabbage Salad with Pecorino, Pine nuts and Sultanas (GF)

Heirloom Tomato Salad with Peach, Tarragon and Bocconcini (GF)

Warm Chick Pea Salad with Roast Capsicums, Parsley, and Feta (GF)

Asparagus Salad with French Beans, Soya Beans, Eshallots, Chilli and Sesame Seeds

Chilli Roast Sweet Potato, Zucchini, Roast Pears, Hazelnuts and Spinach

Bloody Mary Salad of Tomato, Celery, and Olives with Black Rice

Wild and Basmati Rice Salad with Almonds, Pine nuts, Herbs and Cranberries

SELECTION OF BREADS

DESSERT CANAPÉS

Champagne Jellies with Raspberries (GF)

Ricotta Pannacotta with Espresso Syrup (GF)

Crunchy Lemon Meringue Tarts

Mini Pavlovas with Passion Fruit Mascarpone and Strawberry (GF)

Double Chocolate and Raspberry Mini Cakes with Sour Cream Icing and Raspberry

Dolce Latté on Biscotti with Strawberry and Walnut

Salty Caramel and Chocolate Tartlets with Gold Dust

Raspberry and Cream Macaroons

Tiramisu Shots with Chocolate Coffee Beans in Paper Expresso Cups

ADDITIONAL MENU ITEMS

ANTIPASTO BOARD

$10 Per Guest

Mixed Salamis, Parmesan Shards, Marinated Olives, Cheesy Wands and Roast Almonds Served with a Selection of Breads and Sourdough

CHARCUTERIE BOARD

$10 Per Guest

Cold Meats Platter of Truffle Salami, Bresola, Prosciutto, Figs Served with a Selection of Breads and Sourdough

CHEESE PLATTER

$12 Per Guest

Luxury Cheese Board of Goats’ Cheese, Manchego with Membrillo,

Gorgonzola, Bouche D’affinois, and Maffra Vintage Cheddar Seasonal and Dried Fruit and Crackers

HAM SUPPER BUFFET

$15 Per Guest

Honey Roast Leg of Ham, Relishes, Mustard, Served with Rocket and Parmesan Salad and Red Slaw with Chipotle; on Small Sourdough Bread Rolls with Butter

FRUIT PLATTER

$7 Per Guest

Fruit Platter Of Seasonal Fresh Fruits

Children’s menu

$25 Per Child

Kids Picnic Box containing – Mixed Sandwiches, Cup of Popcorn, Carrot Sticks, Homemade Sausage Roll, Piece of Seasonal Fruit and a Juice Popper

Note: Children’s menu ages 10 and under

Canapé Menu 2

Option A

10 Canapés | 2 Tasting Plates | 2 Dessert Canapés $99 Per Guest

COLD CANAPÉS

Sydney Rock Oysters with Champagne Granita (GF)

Kingfish Tataki in Witlof with Crispy Garlic, and Shiso Cress

Wagyu Bresola, Mascarpone and Peach (GF)

Indian Butter Chicken on Poppadum with Cucumber Yoghurt and Coriander

Beetroot and Buckwheat Blinis with Goats’ Curd, Buckinis and Baby Basil (V)

HOT CANAPÉS

Seared Scallops with Apple and Lime Puree and Apple Crisp Served on a Chinese Spoon (GF)

Spiced Barramundi Tacos with Iceberg, Tomato Salsa and Sriracha Mayo

Grilled Herb, Honey and Soy Marinated Lamb Cutlets

Chicken, Fennel, Feta and Parsley Filo Triangles

Wagyu Sliders – Bite Sized Wagyu Burgers with Gruyere Cheese

TASTING PLATES

Lemon Poached Salmon on Zucchini Risoni, Tomato, Lemon Oil, Basil

Roast Beef Salad with Chat Potato, Horseradish and Mustard Dressing, Spinach, Cherry Tomatoes and Red Wine Vinaigrette (GF)

DESSERT CANAPÉS

Little Lemon Meringue Tartlets

White Chocolate and Raspberry Cheesecakes with Hazelnut Crumb and Caramelized Hazelnuts